P.S. prašome atvykstant nesikvėpinti ir nevilkėti pūkuotų drabužių. Dėkojame už supratingumą.

12:00  Svečių pasitikimas

12:10  – 12:30  Įvadinis pasakojimas apie šokoladą

• Kakavos istorija, antropologija, etnobotanika.
• Šokolado paslaptys, evoliucija ir revoliucija.

12:30  – 13:10  | Turas po manufaktūrą ir dirbtuvės

• Kakavos medžiai, vaisiai, fermentacija, džiovinimas.
• Šokolado gamybos procesas, mašinos, pusgaminių ir gaminių ragavimas.
• Šokolado gamybos dirbtuvėlės, patiems gaminant autorinį šokoladą išsinešimui.

13:10 PM – 13:45 PM | Šokolado degustacija

• Skirtingų šokoladų ragavimas.
• Skonių paletės treniruotė.

13:45 PM – 14:00 PM | Galutinis aptarimas, diskusija

SVARBU:

Degustacija yra renginys su numatyta konkrečia data ir laiku. Neatvykus į degustaciją numatytu laiku, bilietas negrąžinamas ir nekeičiamas į kitas prekes bei paslaugas. Laikoma, jog paslauga yra suteikta.

Atšaukus dalyvavimą degustacijoje likus mažiau nei 3 (trims) dienoms iki renginio, pinigai negrąžinami, rezervacija neperkeliama ir nekeičiama į kitas prekes bei paslaugas. Laikoma, jog paslauga yra suteikta.

Perkelti rezervaciją į kitą degustacijos laiką galima tik pranešus el. paštu  ne vėliau nei 3 dienos (72 val.) iki renginio. Laikoma, jog rezervacija nėra tinkamai atšaukta, jei informuojama tik telefonu ar tik socialinių tinklų pagalba.

Keisti rezervacijos datą galima tik vieną kartą.

Dovanų kuponui, kurio galiojimo terminas pasibaigė, tačiau nuo to laiko praėjo ne daugiau nei 1 (vienas) mėnuo, galiojimo terminą dar galima pratęsti sumokant pratęsimo mokestį.

Dovanų kupono galiojimą galima pratęsti tik vieną kartą.

The post Šokolado degustacija su turu po manufaktūrą appeared first on Chocolate Naive.

SVARBU:

Degustacija yra renginys su numatyta konkrečia data ir laiku. Neatvykus į degustaciją numatytu laiku, bilietas negrąžinamas ir nekeičiamas į kitas prekes bei paslaugas. Laikoma, jog paslauga yra suteikta.

Atšaukus dalyvavimą degustacijoje likus mažiau nei 3 (trims) dienoms iki renginio, pinigai negrąžinami, rezervacija neperkeliama ir nekeičiama į kitas prekes bei paslaugas. Laikoma, jog paslauga yra suteikta.

Perkelti rezervaciją į kitą degustacijos laiką galima tik pranešus el. paštu  ne vėliau nei 3 dienos (72 val.) iki renginio. Laikoma, jog rezervacija nėra tinkamai atšaukta, jei informuojama tik telefonu ar tik socialinių tinklų pagalba.

Keisti rezervacijos datą galima tik vieną kartą.

Dovanų kuponui, kurio galiojimo terminas pasibaigė, tačiau nuo to laiko praėjo ne daugiau nei 1 (vienas) mėnuo, galiojimo terminą dar galima pratęsti sumokant pratęsimo mokestį.

Dovanų kupono galiojimą galima pratęsti tik vieną kartą.

Primename, kad 4–12 metų vaikai degustacijoje gali dalyvauti tik lydimi suaugusiųjų. Tai užtikrins, kad visi vaikai jaustųsi saugiai, o gaminimo ir ragavimo procesas vyktų sklandžiai.

The post Degustacija su turu po manufaktūrą appeared first on Chocolate Naive.

The post test be datos appeared first on Chocolate Naive.

The solution was obvious: what else if not chocolate? Shall I go from uber negative to super positive paradigm? I bought one ton of cacao beans and threw myself into chocolate very spontaneously. The beans arrived at my warehouse: a bunch of jute bags full of aromatic cacao beans. I had no idea how to process them, where to process them and what machinery I needed, but from that very moment on, we started assembling the puzzle very quickly.

First of all, we moved to the beautiful countryside near the lake. We secured a business loan and the first machinery started arriving to our rustic homestead in the middle of nowhere. Robust chocolate bars were born with the help of our very first employee Kristina, a mother of seven, who was the head of production. Some time after her daughter Sabina joined the team, so now we can say that it was a family operation.

Here was our end vision: to manufacture the most sophisticated chocolate and bring back the crown to the Food of Gods; to spread joy, peace of mind, and to educate people about the importance of finding their Chocolate of life.

It was always about loving the food and the people. We were keen to follow the principles of slow food movement. Naive believed in knowing food suppliers personally and supported them by buying their produce also helped them to reach local and international eaters. But we also liked gardening ourselves and we loved animals too! We grew herb gardens and kept goats, fermented cheese, collected birch sap, and foraged. Foodies from Paris or London came to visit our little homestead to see this bizarre zoo for themselves. But the best is yet to come..”

Domantas Uzpalis, founder.

The post Early days appeared first on Chocolate Naive.

Our design concept is simple yet complex. The look is inspired by the name which was inspired by the absurdity of the idea to make chocolate in the country without chocolate making traditions (we were the very first in east – central Europe to start the craft chocolate company).

The style evolved but the principles always remain the same: simple yet sophisticated; clean but artistic. We began the development by selecting the illustration that self-explained the message of our brand: being silly, childish, opportunistic, going the harder way. Penny farthing unicycle was selected as illustrative element and then it all went from there.

Our first designer Karolis Kosas took in the challenge to create our identity and the very first packages were born. Slightly geometric, retro-modern, clean. Technical information, like ingredient lists, nutrition info were placed on facade side which was pretty bold and unusual. Each package was hand signed and it acted as validation stamp for quality and transparency.

After some time, we re-created the whole branding by changing the shape and format while slightly evolving the design as well. The design morphed into even more minimalist mood and the box structure changed into two-side print. For the very first time, we have had our moulds custom-made with our unicycle symbol. The thing that remained untouched was our logo and it’s still the same eve after all these years.

The concept of our style is to be ever-changing, never boring. Therefore, our design got multiple upgrades and facelifts during years. It changed in size, shape and in dielines. We wanted to make the product easy to handle to our partners but also to stand-out on shelves, so these changes had practical and aesthetic reasons.

The post Packaging evolution appeared first on Chocolate Naive.

We are a specialty chocolate company that takes your good taste seriously. Whether you lean toward bold chocolate flavors or bright, more lightly roasted single origins, we want to help you find your favorites, whatever your chocolate mood.

Every day, we serve people chocolate, putting a tremendous amount of care into each bar. But the chocolate maker’s act is the penultimate step in a long, and frankly arduous, journey. We can’t help but think that a chocolate is actually a miracle—the result of thousands of little acts done right.

Depending on the producer and the country in which we are buying, this step happens at all different times in the supply chain. Oftentimes we get our cacao from producers we’ve long admired, whom we see as partners, and have known for years. Other times, we are forming new relationships, or working with exporters who’ve done the groundwork to work with producers in regions too remote for our team to visit.

Decidedly, we source cacao within a sustainable, impact-led and transparent supply chain. Generally speaking, our offering comprises single-origin micro-lots or combined lots from communities with traceability to the individual contributors. We work with trusted supply partners who run on-the-ground operations to collaborate with growers and producers while facilitating best farming practices and direct buying contracts. This allows us to know exactly where our cacao comes from.

The post Sourcing appeared first on Chocolate Naive.

Come, walk with me into the forest’s blessed abode, To see the wondrous beauty the Earth has bestowed; We’ll bask in the surreal splendor that surrounds us, And listen to nature composing the forest’s grand opus, As sounds of whispering trees and burbling streams,m Send our minds wandering into a poet’s lovely dreams.

We’ll walk where sunlight sets the forest’s leaves aglow, Weaving open paths to dapple golden light on all below; Where trees shade us from summer heat and harsh rays, Freeing our minds so we can see Mother Nature’s ways, Of creating nurturing sanctuaries for life dwelling there, To shield its tender wards from storms too hard to bear.

Come sit beneath the glowing embers of an autumn tree, Whose rich hues are a natural wonder many come to see, While colorful leaves glide down in a whirling course, Like embers breaking loose from their flaming source. Glowing for a moment as if falling to their ending fate, Instead, nourishing Earth for rebirth into a new state.

Let us stroll in spring’s forest where we will reap The joy of Earth awakening its children from sleep, And hear life’s chorus and watch its offspring grow, As waking trees renew their canopy over all below; Come share with me the forest’s spirit at rebirth, So we too are reborn within this temple of Earth.

The post Foraging ingredients appeared first on Chocolate Naive.

To us, chocolate-making is a slow and meditative process with a lot of planning and calibrating before we even try to attempt the first cocoa bean test roast. We look closely at the raw materials in order to understand its hidden nuances and bring the best out of it. Quite often, we struggle for months to extract the optimal flavour and aromatic properties. Only well-balanced products deserve to be released.

It has been fifteen years since we started and I have been able to amass a little bit of chocolate production knowledge during this time. It has been a long and often painful journey but the research and development process was certainly necessary.

We believe we are quite technical. We like to deconstruct the chocolate-making process and apply best practices from tradition, but also to innovate. About 80 per cent of the machinery used in our lab is either custom engineered or refurbished antique items.

We do not follow trends and unverified manufacturing ideas. We like to use orthodox knowledge first and then tweak it a little bit. In our humble opinion, the craft chocolate industry is in its infancy and small producers need to do more research before they release products into the market.

The post A day in factory appeared first on Chocolate Naive.

“In the depth of winter, I finally learned that within me there lay an invincible summer.”

― Albert Camus

A deep snow upon the ground … We walked through the wood. The sun shone bright and clear. A deep stillness in the thickest part of the wood, undisturbed except by the occasional dropping of the snow from the holly boughs.

No other sound but that of the water, and the slender notes of a redbreast, which sang at intervals on the outskirts of the southern side of the wood. There, the bright green moss was bare at the roots of the trees, and the little birds were upon it …each tree taken singly as beautiful.

We stand by the door of the house. A small black cat bounds from under the rosebushes; the dogs bark joyfully. This is the beginning of every day.

The post Winter appeared first on Chocolate Naive.

Summer, after all, is a time when wonderful things can happen to quiet people. For those few months, you’re not required to be who everyone thinks you are, and that cut-grass smell in the air and the chance to dive into the deep end of a pool give you a courage you don’t have the rest of the year. You can be grateful and easy, with no eyes on you, and no past. Summer just opens the door and lets you out.

‘I wondered what it would be like to live in a world where it was always June’ – L.M Montgomery, Anne of The Island.

Warm summer sun, Shine kindly here, Warm southern wind, Blow softly here. Green sod above, Lie light, lie light. Good night, dear heart, Good night, good night.

The post Summer appeared first on Chocolate Naive.